Celery Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor from fresh ginger, garlic, turmeric, and a hint of Ceylon cinnamon — a combination that makes every bite feel a little unexpected in the best way. Coconut aminos bring a subtle umami depth without any soy, while fresh parsley and thyme keep things bright and herbaceous. Many store-bought sausage patties and seasoning blends sneak in celery seed, celery powder, or celery extract as a flavor booster, so making your own from scratch is genuinely the safest and most satisfying route. Every ingredient here is straightforward and easy to verify, which means you can cook with confidence and zero guesswork. The trick of chilling the formed patties before cooking is a small step that pays off big — they hold their shape beautifully and develop a gorgeous, deep golden crust in the skillet. Cooked in coconut oil over medium heat, these come out juicy inside with just the right amount of caramelized exterior. They work just as well at a weekend brunch as they do tucked into a lettuce wrap for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
In a large mixing bowl, combine the ground pork, coconut aminos, grated ginger, minced garlic, turmeric, Ceylon cinnamon, parsley, thyme, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
- 2
Divide the mixture into 8 equal portions (about 2 oz each) and press each into a round patty roughly 1/2 inch thick. Place on a plate, cover, and refrigerate for 30 minutes so the patties firm up and the flavors meld.
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